Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry

Ingredients

• 142 g All-Purpose Flour (unbleached)
• 1.4 g Kosher Salt (half teaspoon; Diamond Crystal preferred)
• 1 tsp Granulated Sugar (for dough)
• 113 g Unsalted Butter (cold, sliced 1/4 inch)
• 113 g Cream Cheese (full‑fat, cold, sliced thicker than butter)
• 1 fruit Lemon Zest (coarse zest, use coarse zester or vegetable peeler)
• 1 fruit Orange Zest (coarse zest)
• 160 g Raisins (mix brown and golden, chopped finely)
• 120 g Walnuts (chopped; can toast for extra flavor)
• 50 g Granulated Sugar (for cinnamon‑sugar mixture)
• 1 tsp Ground Cinnamon (for cinnamon‑sugar mixture)
• 320 g Apricot Preserves (good quality, divided 80 g per log)
• 30 ml Milk (for brushing the logs)

Instructions

1. Combine Dry Ingredients

   Weigh 142 g flour, 1.4 g kosher salt, and 1 tsp granulated sugar into the food processor. Pulse for about 10 seconds until evenly mixed.

   Time: PT2M

2. Incorporate Butter and Cream Cheese

   Add 113 g cold unsalted butter (cut into ¼‑inch pieces) and 113 g cold cream cheese (cut slightly thicker). Pulse in 1‑second intervals, about 15 pulses, until the mixture resembles fine couscous.

   Time: PT5M

3. Form and Chill Dough

   Dump the crumbly mixture into a bowl and squeeze with hands until it clumps together. Pat into a 5 × 3‑inch rectangle, wrap tightly in plastic, and refrigerate for at least 6 hours or overnight.

   Time: PT10M

4. Prepare Filling Ingredients

   Zest one lemon and one orange using a coarse zester or vegetable peeler. Chop 160 g raisins and 120 g walnuts. Mix 50 g sugar with 1 tsp cinnamon. Set all aside.

   Time: PT10M

5. Roll Out Dough

   Divide the chilled dough into two equal pieces. On a floured surface, press each piece with a pastry scraper, then roll with a rolling pin in 1‑inch increments, rotating 90° each turn, until you have a roughly 12 × 8‑inch rectangle.

   Time: PT30M

6. Assemble the Logs

   Place a rectangle on parchment, spread 80 g apricot preserves, sprinkle 40 g raisins, 30 g walnuts, 1 tbsp of the cinnamon‑sugar mixture, and a quarter of the citrus zest. Roll tightly away from you, trim edges, and crimp with a fork. Repeat for the remaining pieces.

   Time: PT15M

7. Chill Assembled Logs

   Place the rolled logs on a parchment‑lined baking sheet, brush lightly with milk, sprinkle remaining cinnamon‑sugar, and refrigerate for 30 minutes while preheating the oven.

   Time: PT30M

8. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

9. Score and Bake

   Make shallow cuts 1 inch apart across the top of each log (do not cut all the way through). Bake in the middle rack for 25 minutes, rotate the pan 180°, then bake another 20‑25 minutes until golden brown. If the bottom browns too quickly, place another baking sheet underneath.

   Time: PT45M

   Temperature: 350°F

10. Cool and Slice

    Cool the sheet on a rack for 30 minutes, then transfer logs to a cutting board and slice. Trim any excess ooze with a knife if needed.

    Time: PT30M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

9 g

Fiber

2 g